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Speed up the hours of simmering time of a cacciatore recipe using author Mark Bittman's technique of quick-searing then braising chicken drumsticks in a flavorful tomato sauce.




  • In a large skillet heat oil over medium. Add chicken. Sprinkle with salt and black pepper. Adjust heat so chicken sizzles but doesn't burn. Cook 5 to 8 minutes, undisturbed, until browned and releases easily from pan.

  • Meanwhile, for sauce, in a medium bowl combine tomato paste and vinegar. Add 1 1/2 cups water, the sage, and crushed red pepper. Sprinkle with salt and pepper. Whisk until sauce is smooth.

  • Turn chicken. Cook 5 minutes more or until browned and releases easily from pan. Scatter mushrooms and garlic into skillet. Pour sauce over mixture. Shake pan once or twice to combine. Bring to boiling; reduce heat. Simmer 20 minutes, uncovered, or until chicken just separates from the bone (175°F), carefully shaking pan a couple of times. Season to taste. Serves 4.

Nutrition Facts

238 calories, (3 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 71 mg cholesterol, 568 mg sodium, 10 g carbohydrates, 2 g fiber, 7 g sugar, 18 g protein.